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Flavorful Blackened Mahi-Mahi Tacos with Easy Fresh Mango Salsa

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These blackened mahi-mahi tacos feature a smoky, spicy crust paired with a bright, juicy fresh mango salsa, delivering a quick, easy, and flavorful meal perfect for weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound mahi-mahi fillets, skin removed
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil or avocado oil
  • 8 to 10 small corn or flour tortillas, warmed
  • 1 cup diced ripe mango (about 1 large mango)
  • 1/2 cup finely chopped red bell pepper
  • 1/4 cup minced red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 small jalapeño, seeded and finely diced (optional)
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Optional: sour cream or Greek yogurt for drizzling

Instructions

  1. In a small bowl, mix paprika, smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper to prepare the blackening seasoning.
  2. In a medium bowl, combine diced mango, red bell pepper, red onion, cilantro, jalapeño (if using), lime juice, salt, and pepper. Stir gently and let sit while cooking the fish.
  3. Pat mahi-mahi fillets dry with paper towels. Rub both sides generously with the blackening seasoning.
  4. Heat a cast-iron or heavy skillet over medium-high heat and add olive or avocado oil. Let the pan get hot but not smoking.
  5. Place the seasoned mahi-mahi fillets in the hot skillet. Cook for 3-4 minutes per side until a dark crust forms and the fish flakes easily with a fork. Avoid moving the fillets to get a good sear.
  6. While the fish cooks, warm tortillas in a dry skillet or over a flame until pliable and slightly charred.
  7. Flake the cooked mahi-mahi into bite-sized pieces. Place a generous portion onto each warm tortilla, top with fresh mango salsa, and add a squeeze of lime or a drizzle of sour cream if desired.
  8. Serve immediately while warm and vibrant.

Notes

Pat the fish dry before seasoning to ensure a good blackened crust. Do not overcrowd the pan to maintain high heat. Let the mango salsa rest at least 10 minutes before serving for best flavor. Warm tortillas gently to avoid tearing. Adjust cayenne pepper for desired spice level. Leftovers keep well for up to 2 days; store fish and salsa separately from tortillas.

Nutrition

Keywords: blackened mahi-mahi tacos, mango salsa, fish tacos, easy dinner, quick recipe, fresh salsa, seafood tacos, weeknight meal

Find it online: https://flurpchef.com/flavorful-blackened-mahi-mahi-tacos-with-easy-fresh-mango-salsa-recipe/